Crispy Potato Cakes (Print Version)

# Ingredients:

→ Key Ingredients

01 - 1 small yellow onion
02 - 1 pound of russet potatoes
03 - 3 tablespoons plain flour
04 - 1 large egg

→ Spices & Cooking Oil

05 - Pinch of salt, plus extra for taste
06 - A pinch of black pepper (if making savory)
07 - Vegetable oil for cooking

# Instructions:

01 - Peel and scrub the potatoes, then shred both the onion and potatoes using the coarse side of a box grater.
02 - Get rid of the liquid from the grated mix.
03 - Combine egg, flour, salt, and pepper into the drained potato-onion mix. Make sure it’s blended nicely.
04 - Heat oil in a pan, scoop 2 tablespoons of the mixture for each pancake, press down gently, and cook for 3-4 minutes per side until golden.
05 - Fry the pancakes again for 30-60 seconds on each side for extra crunch.
06 - Dig in right away while hot with your favorite toppings.

# Notes:

01 - Pair them with sour cream, brown sugar, or applesauce.
02 - Doing a second fry gives them extra crunch.
03 - They're best eaten fresh and warm.
04 - This dish is a classic from Germany.

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